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Re: Cakes for each reception table

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Posted by DeniseNH on April 04, 2008 at 06:07:55:

In Reply to: Cakes for each reception table posted by Carolyn - Iowa on April 03, 2008 at 14:36:22:

Ask the bride how many people will be seated at each table. If the usual 10 then yes you'd need an 8" cake that's as tall as a wedding cake tier. Generally how this works is that when it's cake cutting time you do your thing then servers come out of the kitchen and whisk the table cakes off each table and bring them back into the kitchen to be cut. Why? because possibly some people at your table may not like the flavor they have. So it's all cut up out back where the mess and crumbs stay then brought out front where they can select their favorite flavor. An 8" cake in the center of a table for 10 does look very small so I wouldn't go with a 6 or it would be more of a joke at the table than a dessert. What I did once was to take cardboard I've saved from old cake boxes - cut out 10" circles and strips. I stapled the 2 1/2" strips into a circle and glue gunned them to the bottom of the 10" circles then I had the bride order one additional napkin for each table and used this as the drape over my homemade cake plateaus. I put the cakes on them then spent a couple seconds puffing up and tucking in the edges of the napkins for a better presentation. The stands cost nothing but some of my time but please make sure to add an extra $1.00 to the brides invoice for 35 cake boxes because you'll want to protect them in transit. Hope this helps.

: Hi everyone,
I've been asked about possibly doing cakes for each reception table(that will be the each tables main decoration so to speak, no flowers, and needing 350 servings total, and figuring for around 35 cakes (1 per table of 35 tables). What sizes would you make for height & diameter wise? 6" is too small for guests to cut properly, since most will probably cut the cakes into wedges instead. So, would you do 8" rounds, and just not as tall a layers as for regular wedding cake sizes? I think they're wanting the cakes to look a descent size, but, don't want excess cake either. Any suggestions on how some of you have done the single cakes per table, the sizes you used, etc.? I've never done them for each table before, can you tell? LOL. Thanks!!

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: Ask the bride how many people will be seated at each table. If the usual 10 then yes you'd need an 8" cake that's as tall as a wedding cake tier. Generally how this works is that when it's cake cutting time you do your thing then servers come out of the kitchen and whisk the table cakes off each table and bring them back into the kitchen to be cut. Why? because possibly some people at your table may not like the flavor they have. So it's all cut up out back where the mess and crumbs stay then brought out front where they can select their favorite flavor. An 8" cake in the center of a table for 10 does look very small so I wouldn't go with a 6 or it would be more of a joke at the table than a dessert. What I did once was to take cardboard I've saved from old cake boxes - cut out 10" circles and strips. I stapled the 2 1/2" strips into a circle and glue gunned them to the bottom of the 10" circles then I had the bride order one additional napkin for each table and used this as the drape over my homemade cake plateaus. I put the cakes on them then spent a couple seconds puffing up and tucking in the edges of the napkins for a better presentation. The stands cost nothing but some of my time but please make sure to add an extra $1.00 to the brides invoice for 35 cake boxes because you'll want to protect them in transit. Hope this helps.

: Hi everyone,
I've been asked about possibly doing cakes for each reception table(that will be the each tables main decoration so to speak, no flowers, and needing 350 servings total, and figuring for around 35 cakes (1 per table of 35 tables). What sizes would you make for height & diameter wise? 6" is too small for guests to cut properly, since most will probably cut the cakes into wedges instead. So, would you do 8" rounds, and just not as tall a layers as for regular wedding cake sizes? I think they're wanting the cakes to look a descent size, but, don't want excess cake either. Any suggestions on how some of you have done the single cakes per table, the sizes you used, etc.? I've never done them for each table before, can you tell? LOL. Thanks!!

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